A Pair Of Gourmands

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Contributed - Story:
14476Dec 10, 2005 / 5:30 am

Local shops for Christmas

She says:

I got an e-mail to stop by and have some mulled cider and lavender shortbread for their Christmas Fair, and how could I turn that down? So, we stopped at the Lavender Pear recently (2983A Pandosy Street), after I had seen a notice that they had an Open House for the Christmas season.

This is a holiday season collaboration by the Okanagan Lavender Farm and the Pear Workshop, and they have done a fabulous job. If you would like a dose of good old-fashioned holiday spirit then this is the place to stop. They have made holiday greenery arrangements for the home, there are lovely art cards, and there are plenty of lavender gifts including culinary lavender with some delectable recipes. It is the kind of place I used to love shopping at as a child, because I could find things that I could afford to buy with my allowance money!

The goodies they offered were only one weekend, but I have listed mulled cider and lavender lemon cake as this week’s recipes, so you can have your own holiday open house. Maybe you even want to make your own wreath, like I did with my Mom when I was a young girl. That cedar was very prickly, though, so I would have to say that given the option, I would pick one up and then have more time for baking!

Wherever you go, take time to stop and smell the greenery and have a holiday drink the holiday hustle and bustle should be enjoyed and not just endured.

He says:

This week I went to the Laughing Moon Gallery and Cafe (4600 Lakeshore Rd, Kelowna) for the first time. It’s a great place to take care of gift shopping in the same stop as having a bit to eat. Their selection is just enough to keep most people happy.

The pastry showcase looked really nice, with all kinds of squares, cakes and pies. From what I remember of the menu, they had chicken, seafood and some fun vegetarian choices.

The gift shop was a bit full for my taste, and the service people were not exactly rushing to help me. I strongly suggest that you go to the Laughing Moon and grab a date square and let your other half do the shopping.

Do your share, help Kelowna’s unique places, and go there before going to your local Walmart. Small shops need your support more than the big world-renowned department stores.

Chef Martin’s Tip 40 - Cutting boards, get one!

If you don’t have a cutting board, it’s time for you to invest $20 to $40 and buy one.

If you have one but it is warped or stained, buy another one.

If you have one that is made out of glass, stop using it today. Glass boards are purely decorative, not made to be cut on…

Plastic or wood works…Size does matter! It has to be large enough to hold your food so if you can only put one onion on your board, it’s too small.

Colour boards are a smart thing in a kitchen: one for fish, one for vegetables, one for chicken and one for meat. This is the best way to avoid cross-contamination.

Washing your board properly is EXTREMELY important.

This is the number one place in your kitchen where bacteria grows. Your board should be sanitized after each use. To wash it, use a solution of water and bleach (2/3 water, 1/3 bleach).

“No matter what happens in the kitchen, never apologize.”
(Julia Child, 1912-2004)

Kristin Peturson-Laprise is a customer experience specialist by trade, which means she is someone passionate about people having a good time.

Her company, Wow Service Mentor, helps businesses enhance their customer experience through hands-on training, service programs, and special event coordination.

Kristin enjoys her own experiences too, and that is what she writes about in this column. She and her husband Martin Laprise (also known as Chef Martin, of The Chef Instead) love to share their passion for food and entertaining.

Kristin says:

"Wikipedia lists a gourmand as a person who takes great pleasure in food. I have taken the concept of gourmandise, or enjoying something to the fullest, in all parts of my life. I love to grow and cook food, and I loved wine enough to become a Sommelier. I call a meal a success when I can convey that 'sense of place' from where the food has come . . . the French call that terroir, but I just call it the full experience. It might mean tasting the flavours of my own garden, or transporting everyone at the table to a faraway place, reminiscent of travels or dreams we have had."